The distillery’s concept is “TLAS”, which stands for Tiny, Lovely, Authentic, and Supreme, and they have an absolute policy that they will not release a product unless they are satisfied with the quality of the product.
1.Outline of the distillery
Ltd. was established in 1950 as a joint venture of nine local sake breweries to provide brewers with alcohol for sake production.
The company later changed its name to “Kinryu Co., Ltd.” in 1966 (Showa 41), and by 2020 will be a sake brewer with a 70-year history.
Kinryu Co., Ltd. is mainly engaged in shochu production, and approximately 90% of its products are distributed within the prefecture.
In order to overcome the situation where the market has to shrink due to the declining population in the prefecture, the company has stepped forward to produce Japanese whisky that can compete in the world.
Yuza-machi is located in the northern part of Yamagata Prefecture, adjacent to Akita Prefecture, at the foot of the famous Mt.
Beautiful springs can be seen everywhere, and in 1996 the town was recognized as one of the “100 Best Water Towns” (by the Ministry of Land, Infrastructure, Transport and Tourism).
The distillery has a very good sense of balance between the old and the new, actively employing young people by promoting female employees and appointing them as distillation managers, while at the same time respecting the deep historical traditions of Scotland and receiving lectures from the Forsyth Company.
2.Basic Information
2-1. Owner
Kinryu Co.
2-2. Location
〒999-8302
20 Kakujida, Yoshide, Yuza-machi, Akumi-gun, Yamagata
2-3. Access
JR
25 minutes on foot from Yuza Station on the JR East Uetsu Main Line
Or 5 minutes by car
2-4. Start of operation
2018 (Heisei 30)
2-5. Main Products
YUZA’s single malt series is released annually and is also the house style.
This is a true classic, made using traditional methods and derived from bourbon casks.
None at this time.
3.Tours and Visitor Center
Currently no tours are available.
Due to the small number of staff and our desire to concentrate on whisky production rather than devoting staff to guiding tours, we are not accepting tours at this time.
The official website says that they will consider this matter depending on the future situation and let us know when the time comes, so let’s wait and see.
The distillery before the exterior walls were repainted Image credit: Official Facebook
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3-1. Gourmet Information in the Surrounding Area
If you get off at Fukura Station, which is one stop away from Yuza Station, you can enjoy the famous “iwagaki” oysters.
Melons from the nearby Shonai Sand Dunes are also famous as a specialty.
In addition to other seafood, Yamagata Ra-men and Yuza Curry are not to be missed.
3-2. Sightseeing Lodging
In fact, there is also Gekkogawa distillery nearby, and if both distilleries start accepting visitors someday, you may be able to visit both distilleries at the same time.
Also, there is the Shonai Sand Dunes, one of the three largest sand dunes in Japan, about 15 minutes by car from Yuza Station, which is also recommended.
4.Manufacturing specs
Forsyth was asked to install and lecture on the pot still, and according to President Sasaki, the first distiller was Macallan.
President Sasaki says that the initial distillation still was based on Macallan, and the redistillation still was based on Glendronach.
The ratio of crushing is orthodox 2:7:1 (husk:grits:flower)
| Production volume | 110,000 liters |
| Brewing water | Purified CHOUKAI Mountain water (soft water with a hardness of 46) |
| Amount brewed |
1 ton per batch (approximately 300 batches per year) Malt used: British Lorriet |
| Malt mill | Roller mill made in England |
| Saccharification tank | One Forsyth stainless steel semi-tartan (approx. 5,000 liters) |
| Wort volume | 4900 liters |
| Yeast used |
Pinnacle dry yeast (fermentation time: approx. 96 hours) |
| Fermentation tanks | 5 Canadian Douglas firs in Japanese wooden vats (approx. 7400 liters) |
| Pot still | First distillation One straight type made by Forsyth (5,000 liters) redistillation Forsythe bulge type, 3,400 liters Steam heating for both first and second distillation Both with downward facing arms |
| Cooling system | Shell and tube for both first distillation and redistillation (well water is used for cooling water) |
| Bottling facilities | Yes |
| Maturing warehouse | Two dunnage-type 4-stage buildings. Currently, about 2,700 barrels are being aged. |
| Other facilities |
63.5% in barrels |
5.Aging Environment
After two years of careful consideration of more than a dozen potential sites, the site was found to be suitable for the highest quality whisky production.
Underground water flows under the maturing cellar, and lime is spread on the ground to prevent mold.
The annual temperature difference is 40°C, with a minimum of -5°C and a maximum of 36°C.
The barrels used are American white oak, sherry, Quercus crispula, and wine barrels.
Image credit: Official Facebook
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6.Distillery Story
6-1. History
| 1950 (1950) |
Yamagata Fermentation Industry was established in Sakata City, Yamagata Prefecture, with investment from nine sake breweries. Shochu “Sou” is produced and sold. |
|---|---|
| 1966 1966 (Showa 41) |
The company name is changed to Kinryu. |
| 1993 (Heisei 5) |
Head office moved to the current location. |
| 2017 (Year 2017) (Heisei 29) |
Announced plans for a whisky distillery and began construction of the distillery. |
| 2018 (Year 2018) (Heisei 30) |
whisky production license obtained, construction of Yuza distillery completed. Start distilling. |
| Year 2022 2022 (The 4th year of the 20th year of the 20th century) |
The first single malt Japanese whisky “YUZA First edition 2022” is released. Collaboration whisky with Asahimachi wine “YUZA Asahimachi wine barrel aged” is released. YUZA Second edition 2022″ is released. |
| 2023 2023 (2023) |
YUZA medium peated 2023 YUZA Sherry Cask Finish 2023 YUZA 2023 is launched. |
| 2024 (2024) |
YUZA Spring in Japan 2024 YUZA 2024 is launched. |
6-2. Past blenders
The staff of the Yuza distillery started with zero experience in whisky distilling, but immediately after the start of operations, a total of three staff members went to the Chichibu and Azumi distilleries for training.
Distillation Manager Miho Saito
Born in Sakata City in 1994. Born in Tobishima.
Entered the Faculty of Agriculture at Yamagata University and joined the Plant Genetics Laboratory.
His love of sake led him to visit the Kinryu factory, where he saw the line in operation and decided to join the company.
7.List of other distilleries
